1. MILK
Milk is a nutrient-rich, white liquid food produced by the mammary
glands of mammals
2. PROCESSING OF MILK
1.Milk flows directly from the cow into a refrigeration tank
2.quickly cooled and held for pick up by processing plant
3.now the milk is passed through clarifier or a seprater which
removes the sediments and also seprates the heavier milk fat
from the lighter milk
4.pasteurization is done to control the micro-organism in milk
at HTST(high temperature short time).heated at 72 degree
celcious for 15 second.
5.milk is homogenized to broke up the fat into particles.
6.packaged, stored in refrigerator and loaded in insulated
delivery truck.
3. PASTEURIZATION AND HOMOGENIZATION
these are the processes commonly used in milk production. Pasteurized
milk has been heated to kill most bacteria present and then cooled.
Most commercial milk and cream products are pasteurized.
Homogenized milk is forced through a series of extremely small holes.
This separates the fat particles into small pieces they will remain
suspended in milk or cream.
4.
5. TYPES OF MILK
1.whole milk- milk from buffalo, cow and even a goat which gives you a
wholesome taste.
2.homogenized milk- it is whole, pasteurized and treated so that its fat
globules are broken
3.skimmed milk-fat is removed from this milk by a centrifugal force
4.buttermilk- by-product obtained while making butter
5.dehydrated milk- milk from which water has been removed
5.condensed milk- reduced milk
